Homemade Fresh Italian Style Tortellini with Fish Filling and Creamy Sauce

Preparing the Tortellini Dough In a large mixing bowl, combine the all-purpose flour, eggs, and salt.

2.Knead the dough until smooth and elastic, adding water as needed to achieve the right consistency. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Preparing the Fish Filling In a separate bowl, mix together the chopped white fish fillets, salmon fillets, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, salt, black pepper, dried oregano, dried basil, and dried thyme.

4.On a lightly floured surface, roll out the tortellini dough into a thin sheet. Use a round cookie cutter or a glass to cut out circles from the dough.

5.Place about a teaspoon of the fish filling in the center of each dough circle. Fold the circle in half to form a semicircle and press the edges together to seal. Then, bring the two ends of the semicircle together and press them together to form the tortellini shape.

Cooking the Tortellini In a large pot of boiling salted water, cook the tortellini for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Preparing the Creamy Sauce In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux. Gradually whisk in the milk and cook until the sauce thickens. Stir in the grated Parmesan cheese and season with salt and pepper.

8.Pour the creamy sauce over the cooked tortellini and toss to coat them evenly.

9.Serve the tortellini with creamy sauce hot, garnished with chopped fresh parsley and grated Parmesan cheese.